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Healthier Beef Stew

Who says you can't eat beef stew if you're trying to eat healthy? Not every recipe for beef stew is loaded with fat, and as long as you keep the beef lean, you've got a healthy dish here. Tons of veggies and tons of flavor.

Cooking Time2 hr


  • 14 1/2 ounces canned tomatoes, diced and in liquid
  • 1 cup water
  • 3 teaspoons tapioca
  • 2 teaspoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds lean stew meat, cut in 1-inch cubes
  • 4 carrots, cut in 1-inch chunks
  • 3 potatoes, cubed
  • 2 celery ribs, cut in 3/4 inch chunks
  • 1 onion, cut into chunks
  • 1 slice bread, cubed


  1. Preheat oven to 375°F.
  2. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
  3. Add remaining ingredients, mix well. 
  4. Pour into a greased 13x9x2-inch pan or a 3-quart baking dish.
  5. Cover and bake at 375° F for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.

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Great recipes, but those following heart, diabetic or other diets need nutritional information to keep to their respective diets. It would be wonderful to have this information.

@ lbssoaps 8143666: Thanks for all the tips! These are some great modifications to this recipe. -- FaveHealthyRecipes Editors

make it even healthier - leave out the bread, sugar (why at all?), salt (there's salt in the canned tomatoes), tapioca (? for thickening?). I've always made it this way (with the modifications) and everyone loves it. If the sauce needs thickening either add 1 tblsp flour or substitute or just let it 'cook off'. Cooked in a crockpot or on the stove top (thus no extra oil) never in the oven. I also add different herbs and spices - these vary depending on what I feel like that day.


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